Ingredients:

  • 8 oz (225 g) spaghetti
  • 2 cups (300 g) cooked chicken, shredded or cubed
  • 1 cup (150 g) cheddar cheese, shredded
  • 1 cup (150 g) mozzarella cheese, shredded
  • 1 can (10.5 oz, 300 g) cream of chicken soup
  • 1 cup (240 ml) chicken broth
  • 1 cup (150 g) diced tomatoes (optional)
  • 1/2 cup (75 g) onion, diced
  • 2 cloves garlic, minced
  • 1 tsp (5 g) Italian seasoning
  • 1/2 tsp (2 g) salt
  • 1/4 tsp (1 g) black pepper
  • 1/4 cup (30 g) bread crumbs
  • 1/4 cup (25 g) grated Parmesan cheese

Instructions:

  1. Preheat the oven to 350°F (175°C).
  2. Boil a large pot of salted water, add spaghetti and cook according to package instructions until al dente. Drain and set aside.
  3. In a skillet, add diced onion and sauté until translucent (about 3-4 minutes). Add minced garlic and sauté for another minute until fragrant.
  4. In a mixing bowl, combine cream of chicken soup, chicken broth, Italian seasoning, salt, and pepper.
  5. In the large mixing bowl, fold in the cooked spaghetti, shredded chicken, sautéed onion and garlic, diced tomatoes, and half of each cheese type (cheddar and mozzarella). Mix until well combined.
  6. Pour the spaghetti mixture into a greased 9x13 baking dish and sprinkle the remaining cheddar and mozzarella on top.
  7. In a small bowl, mix bread crumbs and grated Parmesan. Sprinkle over the casserole.
  8. Bake in the preheated oven for 25-30 minutes or until bubbly and golden brown. Check for doneness by ensuring the center is hot and cheese is melted.
  9. Allow to cool slightly before serving.